Schuhmacher Altbier Clone

Share your successful brews or start talking about your next one.

Schuhmacher Altbier Clone

Unread postby moellinger » Sat Jan 03, 2015 9:18 pm

I'm planning to brew a German Altbier Clone in the next days

Code: Select all
Recipe: Schuhmacher Altbier Clone
Style: North German Altbier

Recipe Specifications
--------------------------
Boil Size: 27,63 l
Post Boil Volume: 23,46 l
Batch Size (fermenter): 20,00 l   
Bottling Volume: 19,00 l
Estimated OG: 1,053 SG
Estimated Color: 39,0 EBC
Estimated IBU: 40,0 IBUs
Brewhouse Efficiency: 75,00 %

Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
2,45 kg               Munich I (Weyermann) (30,0 EBC)          Grain         1        54,2 %       
1,31 kg               Vienna Malt (Weyermann) (9,0 EBC)        Grain         2        28,9 %       
0,71 kg               Caramunich II (Weyermann) (124,1 EBC)    Grain         3        15,8 %       
0,05 kg               Carafa Special II (Weyermann) (1200,0 EB Grain         4        1,1 %         
30,87 g               Tettnang [4,50 %] - Boil 70,0 min        Hop           5        16,6 IBUs     
50,31 g               Hallertauer Mittelfrueh [4,00 %] - Boil  Hop           6        23,4 IBUs     
0,26 tsp              Irish Moss (Boil 10,0 mins)              Fining        7        -             
1,0 pkg               German Ale (Wyeast Labs #1007) [124,21 m Yeast         8        -             


Total Grain Weight: 4,52 kg
----------------------------
Name                     Description                             Step Temperature    Step Time     
add malt pipe            Add 27,85 l of water and heat to 40,0 C 40,0 C              0 min         
Protein Mode             Heat to 57,0 C over 5 min               57,0 C              10 min       
Maltose mode             Heat to 63,0 C over 5 min               63,0 C              60 min       
Saccharification 1       Heat to 73,0 C over 5 min               73,0 C              20 min       
Mash Out                 Heat to 78,0 C over 5 min               78,0 C              10 min       

Sparge: Fly sparge with 4,04 l water at 78,0 C


I've tried to scale this from another receipt which can be found here Schumacher Altbier-Klon

Do you have any concern on the figures I've used for the recipe?
moellinger
 
Posts: 20
Joined: Mon Jun 23, 2014 8:20 pm
Location: Germany, Ruhrvalley
Model: 20 litres

Re: Schuhmacher Altbier Clone

Unread postby Dicko » Sun Jan 04, 2015 12:14 am

moellinger wrote:I'm planning to brew a German Altbier Clone in the next days

Code: Select all
Recipe: Schuhmacher Altbier Clone
Style: North German Altbier

Recipe Specifications
--------------------------
Boil Size: 27,63 l
Post Boil Volume: 23,46 l
Batch Size (fermenter): 20,00 l   
Bottling Volume: 19,00 l
Estimated OG: 1,053 SG
Estimated Color: 39,0 EBC
Estimated IBU: 40,0 IBUs
Brewhouse Efficiency: 75,00 %

Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
2,45 kg               Munich I (Weyermann) (30,0 EBC)          Grain         1        54,2 %       
1,31 kg               Vienna Malt (Weyermann) (9,0 EBC)        Grain         2        28,9 %       
0,71 kg               Caramunich II (Weyermann) (124,1 EBC)    Grain         3        15,8 %       
0,05 kg               Carafa Special II (Weyermann) (1200,0 EB Grain         4        1,1 %         
30,87 g               Tettnang [4,50 %] - Boil 70,0 min        Hop           5        16,6 IBUs     
50,31 g               Hallertauer Mittelfrueh [4,00 %] - Boil  Hop           6        23,4 IBUs     
0,26 tsp              Irish Moss (Boil 10,0 mins)              Fining        7        -             
1,0 pkg               German Ale (Wyeast Labs #1007) [124,21 m Yeast         8        -             


Total Grain Weight: 4,52 kg
----------------------------
Name                     Description                             Step Temperature    Step Time     
add malt pipe            Add 27,85 l of water and heat to 40,0 C 40,0 C              0 min         
Protein Mode             Heat to 57,0 C over 5 min               57,0 C              10 min       
Maltose mode             Heat to 63,0 C over 5 min               63,0 C              60 min       
Saccharification 1       Heat to 73,0 C over 5 min               73,0 C              20 min       
Mash Out                 Heat to 78,0 C over 5 min               78,0 C              10 min       

Sparge: Fly sparge with 4,04 l water at 78,0 C


I've tried to scale this from another receipt which can be found here Schumacher Altbier-Klon

Do you have any concern on the figures I've used for the recipe?


Hi moellinger,

I was wondering what was the timing of the Hallertaeur hop addition?

I really like that style of beer.
Unfortunately, Alt beer in Australia is a rare style to be able to buy and sample the different beers.

The recipe looks pretty good to me, I have not used a combination of Munich 1 and Vienna, I usually use Pale or Pils malt and Munich 2.
I tend also to use only Tettnang at 60 mins and 30 mins up to a total of around 45 to 50 ibu's.

I notice that you have increased the Caramunich 2 from the original recipe up to 15.8%
I personally would keep that amount below 10% for an Altier as from what I am lead to believe that style should show no signs of any cloying mouthfeel or sweetness from crystals.

I would like to try your linked recipe for the next Altbier that I do if you don"t mind.

:cheers:
The worst thing that can happen if I die is that my wife will sell all my brewing equipment for what I told her I paid for it
User avatar
Dicko
 
Posts: 1179
Joined: Tue Jan 21, 2014 8:25 pm
Location: Port Lincoln South Oz
Model: 20 litres

Re: Schuhmacher Altbier Clone

Unread postby Fritzkellerbrau » Sun Jan 04, 2015 5:51 pm

Hi Moelinger

Attached is my Duessel Alt for comparison - liked it its a "brew again" for me.

Different grain profile - pilsner based

Type: All Grain
Batch Size: 21.00 l
Boil Size: 29.92 l
Boil Time: 90 min
End of Boil Vol: 23.92 l
Final Bottling Vol: 21.00 l
Fermentation: Ale, Two Stage
Date: 24 Aug 2014
Brewer: Dirk Els
Asst Brewer: Tilo Els
Equipment: My BM for 20l
Efficiency: 72.00 %
Est Mash Efficiency: 78.9 %

0.01 l Lactic Acid (Mash 60.0 mins) Water Agent 1 -
2.50 kg Pilsner (Weyermann) (3.3 EBC) Grain 2 50.0 %
1.75 kg Munich I (Weyermann) (14.0 EBC) Grain 3 35.0 %
0.75 kg Caramunich II (Weyermann) (124.1 EBC) Grain 4 15.0 %
30.00 g Perle [8.00 %] - Boil 60.0 min Hop 5 28.6 IBUs
15.00 g Perle [8.00 %] - Boil 30.0 min Hop 6 11.0 IBUs
1.0 pkg Dusseldorf Alt Yeast (White Labs #WLP036) [35.49 ml] Yeast 7 -
Gravity, Alcohol Content and Color
Est Original Gravity: 1.053 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 4.8 %
Bitterness: 39.6 IBUs
Est Color: 25.4 EBC

Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time
Water and Malt Add Add 27.50 l of water and heat to 40.0 C over 4 min 40.0 C 5 min
Protein Rest Heat to 53.0 C over 5 min 53.0 C 10 min
Maltose stage Add 0.00 l of water at 63.0 C 63.0 C 35 min
Sach 1 Add 0.00 l of water at 73.0 C 73.0 C 35 min
Mash Out Add 0.00 l of water at 78.0 C 78.0 C 10 min

Sparge: Fly sparge with 5.86 l water at 77.0 C

[Sorry Niels had to cut and paste the file as me Beersmith file has an htm extension and "upload was rejected because the uploaded file was identified as a possible attack vector"]
User avatar
Fritzkellerbrau
 
Posts: 99
Joined: Tue Apr 15, 2014 4:58 pm
Location: Joburg South Africa
Model: 50 litres

Re: Schuhmacher Altbier Clone

Unread postby moellinger » Tue Jan 06, 2015 9:37 am

Dicko wrote:
moellinger wrote:I'm planning to brew a German Altbier Clone in the next days

Code: Select all
Recipe: Schuhmacher Altbier Clone
Style: North German Altbier

Recipe Specifications
--------------------------
Boil Size: 27,63 l
Post Boil Volume: 23,46 l
Batch Size (fermenter): 20,00 l   
Bottling Volume: 19,00 l
Estimated OG: 1,053 SG
Estimated Color: 39,0 EBC
Estimated IBU: 40,0 IBUs
Brewhouse Efficiency: 75,00 %

Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
2,45 kg               Munich I (Weyermann) (30,0 EBC)          Grain         1        54,2 %       
1,31 kg               Vienna Malt (Weyermann) (9,0 EBC)        Grain         2        28,9 %       
0,71 kg               Caramunich II (Weyermann) (124,1 EBC)    Grain         3        15,8 %       
0,05 kg               Carafa Special II (Weyermann) (1200,0 EB Grain         4        1,1 %         
30,87 g               Tettnang [4,50 %] - Boil 70,0 min        Hop           5        16,6 IBUs     
50,31 g               Hallertauer Mittelfrueh [4,00 %] - Boil  Hop           6        23,4 IBUs     
0,26 tsp              Irish Moss (Boil 10,0 mins)              Fining        7        -             
1,0 pkg               German Ale (Wyeast Labs #1007) [124,21 m Yeast         8        -             


Total Grain Weight: 4,52 kg
----------------------------
Name                     Description                             Step Temperature    Step Time     
add malt pipe            Add 27,85 l of water and heat to 40,0 C 40,0 C              0 min         
Protein Mode             Heat to 57,0 C over 5 min               57,0 C              10 min       
Maltose mode             Heat to 63,0 C over 5 min               63,0 C              60 min       
Saccharification 1       Heat to 73,0 C over 5 min               73,0 C              20 min       
Mash Out                 Heat to 78,0 C over 5 min               78,0 C              10 min       

Sparge: Fly sparge with 4,04 l water at 78,0 C


I've tried to scale this from another receipt which can be found here Schumacher Altbier-Klon

Do you have any concern on the figures I've used for the recipe?


Hi moellinger,

I was wondering what was the timing of the Hallertaeur hop addition?

I really like that style of beer.
Unfortunately, Alt beer in Australia is a rare style to be able to buy and sample the different beers.

The recipe looks pretty good to me, I have not used a combination of Munich 1 and Vienna, I usually use Pale or Pils malt and Munich 2.
I tend also to use only Tettnang at 60 mins and 30 mins up to a total of around 45 to 50 ibu's.

I notice that you have increased the Caramunich 2 from the original recipe up to 15.8%
I personally would keep that amount below 10% for an Altier as from what I am lead to believe that style should show no signs of any cloying mouthfeel or sweetness from crystals.

I would like to try your linked recipe for the next Altbier that I do if you don"t mind.

:cheers:


Thanks Dicko! I'm planning to add the Hallertauer Mittelfrueh add the end of the mashing (first wort). After my adjustments my grain bill looks now like the following with a total grain weight of 4.81kg.

Code: Select all
Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
2.84 kg               Munich I (Weyermann) (30.0 EBC)          Grain         1        59.0 %       
1.49 kg               Vienna Malt (Weyermann) (9.0 EBC)        Grain         2        31.0 %       
0.43 kg               Caramunich II (Weyermann) (124.1 EBC)    Grain         3        9.0 %         
0.05 kg               Carafa Special II (Weyermann) (1200.0 EB Grain         4        1.0 %         
45.11 g               Hallertauer Mittelfrueh [4.00 %] - First Hop           5        24.9 IBUs     
27.68 g               Tettnang [4.50 %] - Boil 70.0 min        Hop           6        15.1 IBUs     
1.00 tsp              Irish Moss (Boil 10.0 mins)              Fining        7        -             
2.0 pkg               German Ale (Wyeast Labs #1007) [124.21 m Yeast         8        -             


I'm planning to add two packages of the 1007 since around 200 billion cells are required and I don't have the equipment to build a 2l starter yet.

Hopefully everything is set to have get the ball running on Saturday in order to have the beer ready for February, since I'm having a day out with my mades to Dusseldorf mid-Feb.
moellinger
 
Posts: 20
Joined: Mon Jun 23, 2014 8:20 pm
Location: Germany, Ruhrvalley
Model: 20 litres

Re: Schuhmacher Altbier Clone

Unread postby Dicko » Tue Jan 06, 2015 10:37 am

Looks great moellinger,
Please let us know how it goes.

I have nearly always used that 1007 yeast but one time I wanted to make an Alt and I didn't have any and after checking on the Wyeast web site I see that they suggested a 1275 which is a Thames Valley Ale yeast.
My choice was ridiculed by a so called brewing expert on another forum which I dont go on much any more, but the beer came out excellent.
The important thing with an Alt is that you get high attenuation so the beer is not cloying and the yeast needs to be reasonably neutral.
I know guys have used Nottingham as well in Australia with some success.

Good luck with the brew.

:cheers:
The worst thing that can happen if I die is that my wife will sell all my brewing equipment for what I told her I paid for it
User avatar
Dicko
 
Posts: 1179
Joined: Tue Jan 21, 2014 8:25 pm
Location: Port Lincoln South Oz
Model: 20 litres

Re: Schuhmacher Altbier Clone

Unread postby moellinger » Sat Apr 11, 2015 9:40 pm

Will back in Germany next week. After 7 weeks of aging I"m going to post the final result ...
moellinger
 
Posts: 20
Joined: Mon Jun 23, 2014 8:20 pm
Location: Germany, Ruhrvalley
Model: 20 litres

Re: Schuhmacher Altbier Clone

Unread postby HopSong » Sun Apr 12, 2015 2:58 pm

Great beer style. When we visited friends in Dusseldorf, we had both Fuchshen and Schumacher. In fact, I brought a could of liters back to Calif. Kept the bottles and the glasses from each.

Very interested in how it turned out and compared to the real thing
Cheers, Bill
Santa Rosa, CA
----------------------------
Hop Song Brewing Co.
User avatar
HopSong
 
Posts: 354
Joined: Tue May 27, 2014 4:14 pm
Location: Santa Rosa, CA, USofA
Model: 20 litres


Return to Recipes

Who is online

Users browsing this forum: No registered users and 4 guests